Tortelloni in a Parmesan Broth
Parmesan rinds are something that I like to keep on hand all the time. Once the parmesan is all used up don’t throw out the rind. I like to keep them in a zip lock bag in the freezer and use them whenever needed. They are great in soups or sauces and are a real game changer. They really enrich anything and make it so much more special. Also when you think of cheese, you think creamy broth but it’s not at all it’s clear! Yesterday I made this parmesan broth, and thought about the simplicity of the dish and how good it would be to just add homemade cheese tortelloni to it. Think of tortelloni as very big tortellini filled with a delicious herby ricotta mixture. It’s so rich and delicious!
Parmesan Broth
Ingredients
- 2 tbsp olive oil
- 1 yellow onion quarterd
- 2 garlic heads cut in half
- 1 bunch of fresh thyme
- a few sprigs of parsley
- 1 tbsp. black peppercorns
- 2 bay leaves
- 1 cup dry white wine
- 1 lb. parmesan rinds
- 8 cups water
Directions
In a large stock pot over medium heat add the olive oil, onion and garlic and sautee just until they start to turn golden and tender. Throw in the herbs and peppercorns. Then pour in the white wine, let that reduce by half, scrape down the bottom of the pan. Once reduced add in the parmesan rinds and the water. Let simmer for about an hour and half on medium to low heat. Stir every now and again to make sure the parmesan is not sticking to the bottom.
After it’s been simmering, strain it out and keep on low heat.
Tortelloni
Pasta dough
- 6 egg yolks
- 1 egg
- 1 1/2-3/4 cups all-purpose flour, plus more for dusting
- 1 tsp. olive oil
- 1 pinch salt
- egg wash
Directions
In a large bowl pour in the flour creating a well in the center. Add in the eggs, olive oil and salt. Using a fork or your fingers start in the center working your way to the edges going in a circular motion. Start slowly combining the flour into the eggs. Once the dough gets to thick to use the fork anymore start kneading it together on a floured surface using the heels of your hands. Knead for a couple minutes just until the dough is smooth. Wrap in plastic wrap and set aside for 20 minutes to rest. Make the filling.
Ricotta filling
Ingredients
- 1 1/2 cups whole milk ricotta cheese
- 1 tsp. fresh thyme
- 1 tsp. basil
- 1 egg
- salt and black pepper
Directions
In a small bowl mix everything together until smooth and combined. Spoon into a piping bag without a tip or a ziplock bag with the tip cut off.
To start rolling out the pasta and forming the tortelloni, cut the pasta dough in half and start by using a floured surface and rolling pin and roll out to about a half inch or so thick. If you’re using a pasta machine run it through until it’s on setting 6 or about 1/8 inch thick. You want to be able to almost see through the pasta or almost be able to read a newspaper through it. But if you’re using a rolling pin keep working it into a large rectangle until it’s thin enough.
Once you have the pasta rolled out using an accordion cutter or a knife cut 2 1/2 inch squares. Cutting off any rough or uneven edges. Cover any pasta that you aren’t using right away with a little plastic wrap. Brush each square with egg wash and pipe about 2 tsp. into the middle of each square.
To fold the tortelloni place one square into the palm of your hand so it’s a diamond shape. Fold from bottom to top to create a triangle. Seal the edges good making sure no filling will leak out.
With the same hand use your thumb and index finger to connect and seal one edge of the triangle to the opposite edge of the triangle. To make the fold, support the bottom of the filling with your index finger and with your thumb fold the sealed top part of the triangle up and toward you gently, forming the crease. Place on a floured sheet pan or work surface letting them to dry. Make sure not to let them touch one another. Continue with the others.
Bring a large pot of salted water to a soft boil. Cook the tortelloni in batches about 15-20 seconds. Just until they float. Spoon out and place gently into a large serving bowl. Pour the hot broth over the top and garnish with black pepper and fresh thyme.
